This recipe I copied directly from the PBS link below. The only thing I changed for the Guest House was the cashews. I substituted raw sunflower seeds instead. I believe the raw cashews would have made a sweeter cookie. But we are a long way from town and there was no chance to make the trek to Redway. Next time I will try cashews.
Use very ripe bananas in this healthy, gluten-free recipe to get the right moisture and sweetness without having to add sugar or fat.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog) Continue
Yield: 12 cookies10.6 ounces (300 grams or about 2 large bananas) very ripe banana2.7 ounces (75 grams or about 1/2 cup) raw cashews1 tablespoon nutritional yeast1/2 teaspoon cinnamon1/8 teaspoon salt6.7 ounces (190 grams or about 2 cups) rolled oats2.3 ounces (65 grams or about 1/2 cup) dried fruitPut the oven rack in the middle position, and preheat to 300 degrees F (150 C). Line a baking sheet with parchment paper.
Put the bananas, cashews, nutritional yeast, cinnamon and salt in a food processor or blender, and puree until smooth.
Measure out the rolled oats and dried fruit, and place them in a bowl. Stir in the banana mixture.
Use your hands to roll out balls of dough, and flatten them onto the cookie sheet. Because they contain no leavening they will not rise, so you can put them pretty close together.
Bake for 20-30 minutes or until the edges are lightly browned and the cookies are chewy.
These are best served warm, so if you have leftovers, just heat them up in the microwave for a few seconds.
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Original URL: http://www.pbs.org/food/fresh-tastes/vegan-oatmeal-cookies/IngredientsDirections
